irondeficiency

Iron deficiency is a state in which the body's iron stores are depleted, leading to impaired production of hemoglobin and red blood cells. It is the most common cause of anemia worldwide and often arises from a combination of insufficient iron intake, reduced absorption, and ongoing blood loss.

Common causes and risk factors include limited dietary iron, especially in infancy and early childhood; high iron needs during pregnancy and growth; blood loss from heavy menstruation or gastrointestinal sources; malabsorption disorders such as celiac disease or inflammatory bowel disease; and chronic illnesses. Vegetarian and vegan diets can contribute if not planned to meet iron requirements.

Symptoms are often gradual and nonspecific, including fatigue, pallor, shortness of breath, dizziness, headaches, cold intolerance, and irritability. In children, iron deficiency can affect growth and cognitive development. Physical signs may include time-related pallor and, in severe cases, glossitis or brittle nails. Diagnosis typically starts with a complete blood count showing microcytic, hypochromic anemia, followed by iron studies: low serum ferritin, low serum iron, low transferrin saturation, and often elevated total iron-binding capacity. Soluble transferrin receptor can help distinguish from anemia of chronic disease.

Treatment usually involves iron supplementation, with oral ferrous salts as first line. Typical regimens provide elemental iron daily or every other day, taken with vitamin C to enhance absorption and reduced with meals if GI upset occurs. In malabsorption or severe anemia, intravenous iron or, rarely, blood transfusion may be needed. Addressing the underlying cause and dietary counseling are important. After normalization of iron stores, treatment generally continues for several months to restore reserves.